FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am always open to discussing pricing with customers, lets work on a budget together and build a menu that works for you.
- What is your typical process for working with a new customer?
Explaining every detail is important. If its a surprise dinner or just a cooking class, I make sure everything is well organized and the communication lines are kept open.
- What education and/or training do you have that relates to your work?
I have worked as an Executive Chef in downtown Chicago for 7 years. Banquet catering, cooking classes, culinary trainer, weddings, cocktail parties...you name it, I've done it. My background in cooking ranges from classic French and Italian to modern American and Nuevo Latino.